How to Cook 2021 Hearty beef and butternut squash stew

Hearty beef and butternut squash stew. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Season the stew with additional salt and pepper to taste.

Brown all sides and remove and place on a plate. Squash is always a great choice for the slow-cooker because it gets so perfectly tender without actually requiring you to wait around for it to cook. A really hearty salad might do the trick, or ladle your stew into bowls over a big pile of cauliflower rice and dig in. You can cook Hearty beef and butternut squash stew using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hearty beef and butternut squash stew

1. It's 1 tsp of olive oil.
2. You need 1 1/2 lb of raw lean beef stew meat, boneless, cut into 2 inch cubes.
3. It's 1 medium of onion, chopped.
4. It's 1/2 of green bell pepper, chopped.
5. Prepare 1/2 of red bell pepper, chopped.
6. You need 4 clove of garlic, crushed.
7. It's 2 medium of tomatoes, chopped.
8. It's 1 cup of low-sodium organic beef broth.
9. You need 1 of Bay leaf.
10. Prepare 1 tsp of sea salt or Himalayan salt.
11. It's 1 tsp of ground black pepper.
12. You need 2 cup of cubed butternut squash.
13. You need 1/4 cup of chopped fresh flat leaf parsley.

My kids and I love beef stew, but my husband doesn't so I don't make it as often as I would like. But I got my hands on Giada's new cookbook Happy Cooking (affil Kabocha squash is my favorite! I have made Giada's Beef and Butternut Stew before & I think this might be the same except for the kabocha. Add the butternut squash and sun-dried tomatoes and stir to combine.

Hearty beef and butternut squash stew instructions

1. Heat oil in a large sauce pan over medium-high heat..
2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until beef is brown..
3. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent..
4. Add garlic; cook, stirring frequently for 1 minute..
5. Add tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil. Reduce heat to medium-low; covered for 40 minutes..
6. Add squash; cook, stirring occasionally, for 8 to 12 minutes, or until sauce has thickened and beef is fork- tender..
7. Remove bay leaf; serve topped with parsley..

Add enough beef broth to just cover the beef and squash. Season the stew with additional salt and pepper to taste. We make this Beef and Butternut Squash at the holidays, because it's hearty and nourishing and warms from the inside out. With all the savings, I can feed my family for less, thus by nourishing their bodies, minds and souls. This Beef and Butternut Squash stew is a super easy stew put together.

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